Difference between revisions of "Pear and Fig Strudel"
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== Ingredients == | == Ingredients == | ||
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* ½ cup chopped [[hazelnuts]] | * ½ cup chopped [[hazelnuts]] | ||
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# Cover the [[fig]]s with [[pear]] juice and bring to a boil, let simmer for 25 minutes. | # Cover the [[fig]]s with [[pear]] juice and bring to a boil, let simmer for 25 minutes. | ||
# Puree in a blender. | # Puree in a blender. | ||
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# Cut with a sharp knife. | # Cut with a sharp knife. | ||
| − | [[Category:Macedonian | + | [[Category:Macedonian cuisine]] |
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[[Category:Strudel Recipes]] | [[Category:Strudel Recipes]] | ||
[[Category:Fig Recipes]] | [[Category:Fig Recipes]] | ||
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[[Category:Pear Recipes]] | [[Category:Pear Recipes]] | ||
[[Category:Honey Recipes]] | [[Category:Honey Recipes]] | ||
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Latest revision as of 16:23, 11 July 2012
Ingredients
- 1 lb figs
- 1⅔ cup unsweetened pear juice
- 10 each ripe pears
- 1 tsp cinnamon
- ½ tsp allspice
- ½ lb filo dough
- ½ cup melted butter
- 1 cup toasted wholewheat bread
- ½ cup honey
- ½ cup chopped hazelnuts
Procedures
- Cover the figs with pear juice and bring to a boil, let simmer for 25 minutes.
- Puree in a blender.
- Peel and core the pears and chop into bite-sized pieces.
- Combine fig paste, pears and cinnamon and allspice.
- Preheat oven to 375°F.
- Butter a 9"x14" baking pan.
- Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet and sprinkling it with breadcrumbs.
- Spread pear filling evenly over last sheet.
- Cover with another 10 sheets of filo, layered as before with butter and breadcrumbs.
- Score the top sheet into pieces approx. 3" square.
- Bake for 35 to 40 minutes and then allow to cool for 15 minutes.
- Heat the honey, stirring gently till warm.
- Drizzle over strudel and top with nuts.
- Cut with a sharp knife.
